Are Chickpeas the brand new Cauliflower

 

How to Make Falafel Without Chickpeas — Improv Kitchen

Video taken from the channel: Eater


 

Chickpea Cauliflower Burger • Tasty

Video taken from the channel: Tasty


 

Herby Cauliflower Salad with Chickpeas

Video taken from the channel: Inspired Taste


 

Delicious chickpea spinach curry | Food with Chetna

Video taken from the channel: Food with Chetna


 

Vegetarian Cauliflower With Chickpeas Curry Recipe.

Video taken from the channel: caribbeanpot


 

Spicy chickpeas with roasted cauliflower | Vegetarian | Vegan | Food with Chetna

Video taken from the channel: Food with Chetna


 

Cauliflower and Chickpea Masala

Video taken from the channel: Budget Bytes


 

How to Make Falafel Without Chickpeas — Improv Kitchen

Video taken from the channel: Eater


 

Chickpea Cauliflower Burger • Tasty

Video taken from the channel: Tasty


 

Herby Cauliflower Salad with Chickpeas

Video taken from the channel: Inspired Taste


 

Delicious chickpea spinach curry | Food with Chetna

Video taken from the channel: Food with Chetna


 

Vegetarian Cauliflower With Chickpeas Curry Recipe.

Video taken from the channel: caribbeanpot


 

Spicy chickpeas with roasted cauliflower | Vegetarian | Vegan | Food with Chetna

Video taken from the channel: Food with Chetna


 

Cauliflower and Chickpea Masala

Video taken from the channel: Budget Bytes


As chickpeas grow in popularity and begin to experience cauliflower-level status in which they’re turned into “rice,” pasta and pizza crusts, we consulted a dietitian for more information on this trending food. By. Amanda C. May 16, 2020. Chickpeas, also known as garbanzo beans, are the new health trend. They’re everywhere from restaurant menus to grocery stores and packaged foods.

Chickpeas are extremely versatile as they can be roasted or eaten on their own, made into hummus or added to your favorite meals. Like cauliflower, they can be turned into rice, pasta, and pizza crust, and. Are chickpeas the new cauliflower? written by Andrea Cresswell February 20, 2020 Never has there been a greater magic trick than what cauliflower can transform into. Potatoes are no longer in mash; pizza dough is no longer just flour, water, yeast and salt.

Are Chickpeas the New Cauliflower? More on This Versatile Legume Healthy diets don’t change over time—but some food and ingredient trends are continually changing. Chickpeas are officially the new cauliflower—here’s why they’re so damn healthy for you.

In case you haven’t heard, chickpeas are the cauliflower of 2020. No longer just eaten on top of salads or. In this hearty, meatless main course, chickpeas and potatoes are coated in a tomato-tinged spice paste and roasted until crunchy and browned At the same time and in the same oven, cauliflower. Chop the remaining cauliflower into chunks and put in a pan with with the peeled garlic cloves. 4. Brush the cauliflower steaks with harissa paste, 1/2 tbsp of oil and season with salt and pepper.

Place on the baking tray with the chickpeas and cook for 15–20 minutes. 5. Cover the cauliflower in the pan with boiling water and add a pinch of salt. For more inspiration, see our chickpea and chickpea curry recipe collections. How to make chickpea & cauliflower curry. Heat 2 tbsp oil in a large pan.

Add 1 small, chopped red onion and finely grate in a thumb-sized piece of ginger and 2 garlic cloves. Add ½ large cauliflower, cut into florets and half its leaves, chopped. Cauliflower and chickpea stew is the type of thing North African grandmas would throw in a clay pot and bake for hours until each vegetable is melting with flavor and goodness.

Not to worry! Today’s chickpea. Now pour in the chopped tomatoes plus about 50 ml of water added to the empty can. Stir well, then add in the chickpeas, cauliflower and pepper. Cover the pan, reduce the heat then simmer for about 5 minutes, stirring occasionally so the sauce doesn’t stick to the bottom of the pan.

This will also steam the cauliflower.

List of related literature:

Apart from being the new potato and the new rice, cauliflower is also the new chickpea—softened, boiled cauliflower, when pureed, makes a rich and creamy hummus.

“Keto Life: Over 100 Healthy and Delicious Ketogenic Recipes” by Sahil Makhija
from Keto Life: Over 100 Healthy and Delicious Ketogenic Recipes
by Sahil Makhija
Cider Mill Press, 2019

Chickpea or Garbanzo Chickpeas are a native of arid southwest Asia, and like the fava bean, pea, and lentil have been cultivated for about 9,000 years.

“On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee
from On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Scribner, 2007

Traditionally, the chickpeas aren’t precooked, but rather are soaked overnight in a saltwater solution; the salt weakens the cell structure of the chickpea skins, allowing the chickpeas to absorb more water and giving them a softer texture.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

The primary sources of protein are the grains and pulses, which include chanā (chickpea) and arhar (pigeon pea), which when split and dried is referred to as dāl.

“Transcultural Nursing E-Book: Assessment and Intervention” by Joyce Newman Giger, Linda Haddad
from Transcultural Nursing E-Book: Assessment and Intervention
by Joyce Newman Giger, Linda Haddad
Elsevier Health Sciences, 2020

Many chickpea accessions were found to be resistant to the disease and several resistant varieties have been released.

“Chickpea Breeding and Management” by Shyam S. Yadav, W. Chen
from Chickpea Breeding and Management
by Shyam S. Yadav, W. Chen
CABI, 2007

They include black beans, black-eyed peas, chickpeas, edamame, fava beans, lentils, lima beans, kidney beans, and over 13,000 other varieties.

“Diabetes Cookbook For Dummies” by Alan L. Rubin, Cait James
from Diabetes Cookbook For Dummies
by Alan L. Rubin, Cait James
Wiley, 2015

They are, as far as I know, the first chickpeas to be overwintered in the Pacific Northwest.

“Breed Your Own Vegetable Varieties: The Gardener's and Farmer's Guide to Plant Breeding and Seed Saving, 2nd Edition” by Carol Deppe
from Breed Your Own Vegetable Varieties: The Gardener’s and Farmer’s Guide to Plant Breeding and Seed Saving, 2nd Edition
by Carol Deppe
Chelsea Green Pub., 2000

The chickpea may be more closely related to beans than peas.

“Encyclopedia of Cultivated Plants: From Acacia to Zinnia [3 volumes]: From Acacia to Zinnia” by Christopher Martin Cumo
from Encyclopedia of Cultivated Plants: From Acacia to Zinnia [3 volumes]: From Acacia to Zinnia
by Christopher Martin Cumo
ABC-CLIO, 2013

Like all legumes, chickpeas bring to the table both protein and fiber, the superstars of satiety and Nobelly-Prize nominees.

“The Looneyspoons Collection” by Janet Podleski, Greta Podleski
from The Looneyspoons Collection
by Janet Podleski, Greta Podleski
Hay House, 2012

The protein in chickpeas is deficient in the amino acids methionine and cystine, but contains ample amounts of lysine which is deficient in the cereal grains.

“Foods & Nutrition Encyclopedia, Two Volume Set” by Marion Eugene Ensminger, Audrey H. Ensminger
from Foods & Nutrition Encyclopedia, Two Volume Set
by Marion Eugene Ensminger, Audrey H. Ensminger
Taylor & Francis, 1993

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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112 comments

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  • I literally JUST discovered your channel! Your food looks AMAZING and I can’t wait to try new foods. Your personality is great and you’re so beautiful, too. It looks like you REALLY enjoy cooking. Please do more! ��

  • Thank you Chetna for another beautiful, delicious, healthy and high protein, high fibre recipe…in my opinion you make the best Indian food on YouTube…so many other cooks/chefs don’t fry the spices, or incorporate them into the base ingredients, first for one thing. I’ve just bought my first of your books and I’m truly thrilled with it…beautiful recipes and it’s a work of art! I will certainly treat myself to all your others. Coming from Northern Ireland may I wish you, your family and all your followers a very Happy Saint Patrick’s Day ☘️����

  • So glad I found your video, my hubby from Eygpt and they always go for frying the cauliflower.����.This way I have two veg’s that he love( Cauliflower and chick peas) all in one..I’m winning in my household…Thanks again from a West Indies decent.. ������

  • I’m going to make this for my granddaughter, who is a vegan, when she comes over on June 1st to cut my hair. Then we’ll have the rest for dinner.

  • I need to try some organic spinach because I’m putting in my mouth raw spinach leaves that I bought from the supermarket recently and I can scarcely taste anything!

  • Hi..I,m one of your subscribers I just ordered your book here in the U.S., and I can’t wait!!! I have been buying all kinds of Indian spices and I needed a cook book..and of course…I had to get your! Blessings!

  • So glad I found your video, my hubby from Eygpt and they always go for frying the cauliflower.����.This way I have two veg’s that he love( Cauliflower and chick peas) all in one..I’m winning in my household…Thanks again from a West Indies decent.. ������

  • I tried this and gosh it was good… use coconut milk and fresh boil channa cos thts wht I had on hand.. loved it.. thank you for sharing ❤

  • Tried this recipe. Used tinned tomatoes instead of puree but reduced it just to get a little more gravy. It was so good, thank you Chetna.

  • I’ve never been so frustrated about not being about to try something haha. That is the BEST looking burger I’ve ever seen! Absolutely brilliant recipe development process!

  • OK guys, this looks like another winner! I lived in Belize for a while, and we had this pickled onion relish that was basically onion, carrots chopped as fine as the onion, chopped habanero peppers, simmered in a vinegar water mixture lightly. Look under Belize hot onion sauce / relish. We found ourselves using it on everything!! It might be a great kick to this dish!

  • Ugh �� it was almost vegan ��…. Didn’t need the egg white. Still thoit’s looking sooo delicious and I’m definitely gonna give it a try since the butter beans gave it a good hold.

  • Looks great, thanks for sharing. Can you make a video making Katahar (jackfruit) curry? This is one of my favorites. God Bless You!

  • just tried your potato yogurt curry and found it quite tasty, can’t wait to try this one out… after all I have your wonderful book “healthy Indian”…
    but as always I just enjoy you presenting it in your channel.
    Looking forward to your vegetarian cookbook. All the best Doris

  • Chrislove that dish!  also i like the pan you used, it looks like an enamel finish which i would prefer to cook in, and not non-stick.  Where can  i get one?

  • I made this and it was excellent ������ this is the kind of food I like eating at lunchhealthy, quick, easy! I used coconut milk instead of cream to make it vegan! It was delicate and delicious! Thank you Chetna! Love your content!

  • I made this and it was excellent ������ this is the kind of food I like eating at lunchhealthy, quick, easy! I used coconut milk instead of cream to make it vegan! It was delicate and delicious! Thank you Chetna! Love your content!

  • I’ve written down the recipe in German for myself. It might come in handy for someone among you:
    In heisser Pfanne ein Teelöffel ÖL erhitzen, 1 EL Senfkörner

    dazugeben, dann eine grosse gehackte Zwiebel dazugeben und goldbraun braten. 2
    geriebene Knoblauchzehen dazugeben und dann 2 gehackte Tomaten und 2 EL Tomatenpüree
    dazugeben. Zugedeckt für 10-15 min köcheln lassen.

    Je 1 TL Salz, gemahlener Kreuzkümmel, Kurkuma, Chilipulver, Garam

    Masala beigeben und kurz umrühren.

    2 400 g Büchsen Kichererbsen mit dem Wasser dazugeben

    und zugedeckt für 15 min köcheln lassen.

    150 g frischen Spinat grob kleinschneiden, dazugeben, kurz

    umrühren und zugedeckt für 2 min andämpfen.

    1 TL Zucker dazugeben und umrühren.
    1 TL Doppelrahm dazugeben und servieren.
    Thanks a lot Chetna, I’ll try it out tommorow for my three girls!

  • Cheta, I have your book, I have previously made your palak daal and aloo gobi which were amazing with home made chapatis. It is my partner’s birthday today so I’m making your chickpea and spinach curry, she loves your food. Hope you’re well and I hope your mom’s okay.

  • girl leave our food alone please this isn’t improving falfel

    on a side note, fried cauliflower is also an arab dish

    here is how to do it right, in English
    https://youtu.be/0Ndf6hXWs8g

  • Great recipe. The roasted cauliflower added a nice flavor that wouldn’t have been there if it had just been steamed in the pan with everything else.

  • Chris, or anyone else for that matter, what is alternative to using the chickpeas?  My husband has a disorder, Favaism, that doesn’t allow him to eat chickpeas…I’m wondering if there is something else I can use?  I realize I can always delete them, but, thought I’d ask for more ideas?  Thanks for the recipe.  I will definitely be using it.

  • Would kale or collard greens work instead? I’ve got ’em from the garden! I think they’re tougher, so I should probably put them in earlier, maybe with the tomato at the start (I’d like to include the chopped up stems too).

  • Did you mean a teaspoon of salt? The dish was spoilt for being madly over salted with that amount. Could there have been salt in the chick peas?

  • I’m sure zaatar is not an israeli specialty, but an Arab one, so you might wanna reconsider your term usage… otherwise I like the one woman show, the production and camera work was awesome, thanks… oh and this is cheating as you replaced beans with chickpeas which is the same… so not considered success sorry

  • Am 72 years old and just discovered you and really believe I will cook these wonderful meals! Must go out and get the spices and then give it a try as you say. Thank you.

  • Have made this lots of times now, tonight includes. Not often we see the bottom of the kids bowls, but they love this. Can make it for vegans with coconut cream

  • I’m sure zaatar is not an israeli specialty, but an Arab one, so you might wanna reconsider your term usage… otherwise I like the one woman show, the production and camera work was awesome, thanks… oh and this is cheating as you replaced beans with chickpeas which is the same… so not considered success sorry

  • Hi Chetna from Los Angeles, California! I tried making this recipe and succeeded! It was very delicious! I shared a picture on facebook and friends asked for the recipe. Of course I shared it! Thank you very much!

  • Starts @ 0:35 Also list of ingredients in order of usage so folks can take a dekko into their inventory to see if they have it all:
    1.5 Tablespoon Sunflower Oil

    i Teaspoon mustard seeds

    1 large onion

    2 garlic cloves grated

    2 tomatoes diced

    2 tablespoon tomato puree (to enhance flavor)

    1 teaspoon salt

    1 teaspoon cumin powder

    1 teaspoon turmeric powder

    1 teaspoon chili powsder

    1 teaspoon garam masala powder

    2 tins of chickpeas (400 grams each tin)

    100 to 150 grams of spinach leaves chopped

    1 teaspoon of sugar (to balance flavors)

    1 tablespoon of double cream (optional)

  • Hi..I,m one of your subscribers I just ordered your book here in the U.S., and I can’t wait!!! I have been buying all kinds of Indian spices and I needed a cook book..and of course…I had to get your! Blessings!

  • Looks great, thanks for sharing. Can you make a video making Katahar (jackfruit) curry? This is one of my favorites. God Bless You!

  • I literally JUST discovered your channel! Your food looks AMAZING and I can’t wait to try new foods. Your personality is great and you’re so beautiful, too. It looks like you REALLY enjoy cooking. Please do more! ��

  • Using cheesecloth, a few layered papertowels or a kitchen hand towel is faster for squeezing out liquids.

    Spread it out.

    Dump the food into the center in a pile.

    Twist.

    Done.

  • My husband made this tonight following this recipe, thank you so much, this is the first curry we’ve ever cooked that actually tastes like it’s from a restaurant! We are learning to cook in quarentine, always lived out of takeaways before this and we’ve managed everything else but all currys never turned out right… until now!:)

  • Tried this recipe. Used tinned tomatoes instead of puree but reduced it just to get a little more gravy. It was so good, thank you Chetna.

  • I learned 2 things from this video, if you need to add that much seasoning, it probably doesn’t have any flavor to begin with, and second, Frank’s fixes everything

  • Would kale or collard greens work instead? I’ve got ’em from the garden! I think they’re tougher, so I should probably put them in earlier, maybe with the tomato at the start (I’d like to include the chopped up stems too).

  • Nice use of cauliflower, but this patty seems to be lacking FAT. It was bone dry looking at the end. Some richness is much needed, which is probably why y’all used so much mayo at the end. But even a good hummus isn’t complete without a drizzle of oil on top. This was creative, just didn’t look “Tasty.”

  • Good lookin burger! I have but one burning question, who is the guy who says “Oh Yes!” At the end of every video?�� inquiring mind here wants to know��������

  • This is the first video I’ve seen of yours. I had to comment on how much I enjoyed it!!! Loved your energy, the smile and how the video made me crave for falafel with the same kind of tahini sauce.

  • I learned 2 things from this video, if you need to add that much seasoning, it probably doesn’t have any flavor to begin with, and second, Frank’s fixes everything

  • No no not at all this is not falafil هذي ليست فلافل
    You need
    1 DRAY BEAN OR DRAY HOMMAS you can us both
    2green onian and garlc salt smsm hot piper and papreka
    No1 put them in water for 4hour
    1 and 2 mex them and crash togathar
    3 but in a hot oil thats all

  • My mouth is watering… If I didn’t have to work in the morning, I’d totally be in the kitchen right now! Thanks for making being a veg a little easier:)

  • I tried this and gosh it was good… use coconut milk and fresh boil channa cos thts wht I had on hand.. loved it.. thank you for sharing ❤

  • This looks really good and with the addition of chick peas makes a tasty meatless meal. Love pickled onions but I also make a quick pickle with cucumber and baby carrots or jalapeno. I appreciate how you finely chopped the cauliflower stem. No waste and the stem is good too!! Thank you!

  • I love the passion Nyesha has for cooking & ingredients….her reactions are so real…and her improvisation, when she doesn’t have the stuff called for, is like every kitchen on Earth…except with expert knowledge & experience…but other than that, just like my kitchen:P

  • No no not at all this is not falafil هذي ليست فلافل
    You need
    1 DRAY BEAN OR DRAY HOMMAS you can us both
    2green onian and garlc salt smsm hot piper and papreka
    No1 put them in water for 4hour
    1 and 2 mex them and crash togathar
    3 but in a hot oil thats all

  • I love the passion Nyesha has for cooking & ingredients….her reactions are so real…and her improvisation, when she doesn’t have the stuff called for, is like every kitchen on Earth…except with expert knowledge & experience…but other than that, just like my kitchen:P

  • I love falafel and I love colliflower. I have even liked cauliflower as a meat substitute like in curry. I would jump at a chance to eat this.

  • Am 72 years old and just discovered you and really believe I will cook these wonderful meals! Must go out and get the spices and then give it a try as you say. Thank you.

  • Great recipe. The roasted cauliflower added a nice flavor that wouldn’t have been there if it had just been steamed in the pan with everything else.

  • Good lookin burger! I have but one burning question, who is the guy who says “Oh Yes!” At the end of every video?�� inquiring mind here wants to know��������

  • Chick peas (aka, garbanzo beans) are not necessarily hard to find. We have raw, roasted by the bag, and a dozen cans in our kitchen… always.

    Great alternative to animal protein for the vegan or vegetarian, or just to lean in that direction or introduce something to the table, kids, etc?

  • Roasting the garlic without the foil and water is called roasted garlic. This is steamed, baked garlic… lol.

    Put the garlic on a pan with salt and some great EVOO?

    Roasted garlic, with a deeper element for flavour? Yum!

  • Did you mean a teaspoon of salt? The dish was spoilt for being madly over salted with that amount. Could there have been salt in the chick peas?

  • Hi Chetna from Los Angeles, California! I tried making this recipe and succeeded! It was very delicious! I shared a picture on facebook and friends asked for the recipe. Of course I shared it! Thank you very much!

  • I spent from 11 years old to perhaps my mid 20s traveling occasionally in Europe as much as 2 or 3 times a year for a family business from Boston (1969 1986), and I’ve developed what might realistically be considered a gourmet kitchen since my early twenties. Whereee the hell were you when I was looking for a roommate???? Precious one. Great Job doing these. Carry on.

  • I think TASTY should invite Gordon Ramsay for a 3 course meal. And we want to see what he has to say. I think TASTY producers would do a great job.

  • Have made this lots of times now, tonight includes. Not often we see the bottom of the kids bowls, but they love this. Can make it for vegans with coconut cream

  • I’v watched a few of your recipes and i love they way you have made it easy for every one to do i love Indian food thank you for sharing them with us

  • OK guys, this looks like another winner! I lived in Belize for a while, and we had this pickled onion relish that was basically onion, carrots chopped as fine as the onion, chopped habanero peppers, simmered in a vinegar water mixture lightly. Look under Belize hot onion sauce / relish. We found ourselves using it on everything!! It might be a great kick to this dish!

  • Chris, or anyone else for that matter, what is alternative to using the chickpeas?  My husband has a disorder, Favaism, that doesn’t allow him to eat chickpeas…I’m wondering if there is something else I can use?  I realize I can always delete them, but, thought I’d ask for more ideas?  Thanks for the recipe.  I will definitely be using it.

  • I’ve never been so frustrated about not being about to try something haha. That is the BEST looking burger I’ve ever seen! Absolutely brilliant recipe development process!

  • I love this dish! I saw it yesterday and made it tonight… Delicious!
    Please post the ingredients because I keep having to pause the video to get the recipe, lol!

  • I’m going to make this for my granddaughter, who is a vegan, when she comes over on June 1st to cut my hair. Then we’ll have the rest for dinner.

  • I’v watched a few of your recipes and i love they way you have made it easy for every one to do i love Indian food thank you for sharing them with us

  • Check your facts with where Za’atar actually comes from, it’s Palestinian. my grandma till this day goes foraging for the plant to make into the spice form you know
    Falafel is originally from Eygpt, then it spread into the Levant.
    it’s sad to see the continued support for Israel’s appropriation of Arabic and Palestinian dishes made for centuries in the region before Israel even existed, turning them into their “national dishes

  • I love your sweet Spirit! Sounds soooo delectable! I am KETO so I cannot use the beans as a binding agent. Have you any substitutions for those like me please? Namaste’

  • Just made this for my chickpea loving girlfriend and it was a great success! The roasted cauliflower is an excellent addition that really makes this a wonderful dish. Highly recommend…

  • Nice use of cauliflower, but this patty seems to be lacking FAT. It was bone dry looking at the end. Some richness is much needed, which is probably why y’all used so much mayo at the end. But even a good hummus isn’t complete without a drizzle of oil on top. This was creative, just didn’t look “Tasty.”

  • Lovely recipe. I love chickpeas cooked in that way. I have also varied some spices, trying to add ground coriander or cinnamon stick etc. But usually I add tinned tomatoes and in my opinion it can spoil the dish (too runny, or tasting wrong). Did anyone had this problem?

  • You could make Egyptian ����falafel�� with horse-beans…if you dont like chickpeas..
    or Jordanian���� Palestinian���� Falafel with chickpeas..
    or Syrian���� Falafel with both mixed
    ������

  • Chick peas (aka, garbanzo beans) are not necessarily hard to find. We have raw, roasted by the bag, and a dozen cans in our kitchen… always.

    Great alternative to animal protein for the vegan or vegetarian, or just to lean in that direction or introduce something to the table, kids, etc?

  • Lovely recipe. I love chickpeas cooked in that way. I have also varied some spices, trying to add ground coriander or cinnamon stick etc. But usually I add tinned tomatoes and in my opinion it can spoil the dish (too runny, or tasting wrong). Did anyone had this problem?

  • girl leave our food alone please this isn’t improving falfel

    on a side note, fried cauliflower is also an arab dish

    here is how to do it right, in English
    https://youtu.be/0Ndf6hXWs8g

  • I need to try some organic spinach because I’m putting in my mouth raw spinach leaves that I bought from the supermarket recently and I can scarcely taste anything!

  • If you have the time I can’t recommend enough using dried chickpeas and cooking them from scratch. Very easy to do, but takes a while (soaking overnight and then boiling for 1.5-2hrs)

  • This is the first video I’ve seen of yours. I had to comment on how much I enjoyed it!!! Loved your energy, the smile and how the video made me crave for falafel with the same kind of tahini sauce.

  • This looks really good and with the addition of chick peas makes a tasty meatless meal. Love pickled onions but I also make a quick pickle with cucumber and baby carrots or jalapeno. I appreciate how you finely chopped the cauliflower stem. No waste and the stem is good too!! Thank you!

  • I love this dish! So easy to make and still so much flavor!! Since I tried it the first time I always have the ingredients on hand for this healthy meal that’s a dinner saver!! However, I have to put your video again and again every time that I am cooking it heheh… I still can’t trust my cooking skills ��

  • Cheta, I have your book, I have previously made your palak daal and aloo gobi which were amazing with home made chapatis. It is my partner’s birthday today so I’m making your chickpea and spinach curry, she loves your food. Hope you’re well and I hope your mom’s okay.

  • Just made this for my chickpea loving girlfriend and it was a great success! The roasted cauliflower is an excellent addition that really makes this a wonderful dish. Highly recommend…

  • I love this dish! So easy to make and still so much flavor!! Since I tried it the first time I always have the ingredients on hand for this healthy meal that’s a dinner saver!! However, I have to put your video again and again every time that I am cooking it heheh… I still can’t trust my cooking skills ��

  • I’ve written down the recipe in German for myself. It might come in handy for someone among you:
    In heisser Pfanne ein Teelöffel ÖL erhitzen, 1 EL Senfkörner

    dazugeben, dann eine grosse gehackte Zwiebel dazugeben und goldbraun braten. 2
    geriebene Knoblauchzehen dazugeben und dann 2 gehackte Tomaten und 2 EL Tomatenpüree
    dazugeben. Zugedeckt für 10-15 min köcheln lassen.

    Je 1 TL Salz, gemahlener Kreuzkümmel, Kurkuma, Chilipulver, Garam

    Masala beigeben und kurz umrühren.

    2 400 g Büchsen Kichererbsen mit dem Wasser dazugeben

    und zugedeckt für 15 min köcheln lassen.

    150 g frischen Spinat grob kleinschneiden, dazugeben, kurz

    umrühren und zugedeckt für 2 min andämpfen.

    1 TL Zucker dazugeben und umrühren.
    1 TL Doppelrahm dazugeben und servieren.
    Thanks a lot Chetna, I’ll try it out tommorow for my three girls!

  • Starts @ 0:35 Also list of ingredients in order of usage so folks can take a dekko into their inventory to see if they have it all:
    1.5 Tablespoon Sunflower Oil

    i Teaspoon mustard seeds

    1 large onion

    2 garlic cloves grated

    2 tomatoes diced

    2 tablespoon tomato puree (to enhance flavor)

    1 teaspoon salt

    1 teaspoon cumin powder

    1 teaspoon turmeric powder

    1 teaspoon chili powsder

    1 teaspoon garam masala powder

    2 tins of chickpeas (400 grams each tin)

    100 to 150 grams of spinach leaves chopped

    1 teaspoon of sugar (to balance flavors)

    1 tablespoon of double cream (optional)

  • My husband made this tonight following this recipe, thank you so much, this is the first curry we’ve ever cooked that actually tastes like it’s from a restaurant! We are learning to cook in quarentine, always lived out of takeaways before this and we’ve managed everything else but all currys never turned out right… until now!:)

  • I love this dish! I saw it yesterday and made it tonight… Delicious!
    Please post the ingredients because I keep having to pause the video to get the recipe, lol!

  • For the full Cauliflower Salad Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: https://www.inspiredtaste.net/41962/cauliflower-salad/

  • I have just discovered your channel. You come across as such a friendly, gentle person. The curry looks delicious. I am going to make it today for lunch, have all the ingredients apart from the double cream. Can’t wait

  • just tried your potato yogurt curry and found it quite tasty, can’t wait to try this one out… after all I have your wonderful book “healthy Indian”…
    but as always I just enjoy you presenting it in your channel.
    Looking forward to your vegetarian cookbook. All the best Doris

  • Made this last night but did modifications: 1 can coconut milk instead of the water, diced jalapeño, red pepper flakes, green beans and sweet peas all in the pop with the rest of Chris ingredients. Excellent I wish I made a double pot

  • For the full Cauliflower Salad Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: https://www.inspiredtaste.net/41962/cauliflower-salad/

  • Check your facts with where Za’atar actually comes from, it’s Palestinian. my grandma till this day goes foraging for the plant to make into the spice form you know
    Falafel is originally from Eygpt, then it spread into the Levant.
    it’s sad to see the continued support for Israel’s appropriation of Arabic and Palestinian dishes made for centuries in the region before Israel even existed, turning them into their “national dishes

  • I have just discovered your channel. You come across as such a friendly, gentle person. The curry looks delicious. I am going to make it today for lunch, have all the ingredients apart from the double cream. Can’t wait

  • Using cheesecloth, a few layered papertowels or a kitchen hand towel is faster for squeezing out liquids.

    Spread it out.

    Dump the food into the center in a pile.

    Twist.

    Done.

  • Roasting the garlic without the foil and water is called roasted garlic. This is steamed, baked garlic… lol.

    Put the garlic on a pan with salt and some great EVOO?

    Roasted garlic, with a deeper element for flavour? Yum!

  • I love your sweet Spirit! Sounds soooo delectable! I am KETO so I cannot use the beans as a binding agent. Have you any substitutions for those like me please? Namaste’

  • I spent from 11 years old to perhaps my mid 20s traveling occasionally in Europe as much as 2 or 3 times a year for a family business from Boston (1969 1986), and I’ve developed what might realistically be considered a gourmet kitchen since my early twenties. Whereee the hell were you when I was looking for a roommate???? Precious one. Great Job doing these. Carry on.

  • COULD NEVER♡♡♡

    Idk if this was already done but I’d love a kitchen tour with bonus garden plot tour I’m so curious what’s all there. Deff looks ready to help sustain when the zombie apocalypse hits�� Yeehaw

  • COULD NEVER♡♡♡

    Idk if this was already done but I’d love a kitchen tour with bonus garden plot tour I’m so curious what’s all there. Deff looks ready to help sustain when the zombie apocalypse hits�� Yeehaw

  • Chrislove that dish!  also i like the pan you used, it looks like an enamel finish which i would prefer to cook in, and not non-stick.  Where can  i get one?

  • Chetna I have to ask. How old are you? You have grey hairs (I don’t know if you have deliberately coloured them this way….) but your face does not look old one bit…?!

  • My mouth is watering… If I didn’t have to work in the morning, I’d totally be in the kitchen right now! Thanks for making being a veg a little easier:)

  • Chetna I have to ask. How old are you? You have grey hairs (I don’t know if you have deliberately coloured them this way….) but your face does not look old one bit…?!

  • I love falafel and I love colliflower. I have even liked cauliflower as a meat substitute like in curry. I would jump at a chance to eat this.

  • Thank you Chetna for another beautiful, delicious, healthy and high protein, high fibre recipe…in my opinion you make the best Indian food on YouTube…so many other cooks/chefs don’t fry the spices, or incorporate them into the base ingredients, first for one thing. I’ve just bought my first of your books and I’m truly thrilled with it…beautiful recipes and it’s a work of art! I will certainly treat myself to all your others. Coming from Northern Ireland may I wish you, your family and all your followers a very Happy Saint Patrick’s Day ☘️����

  • I think TASTY should invite Gordon Ramsay for a 3 course meal. And we want to see what he has to say. I think TASTY producers would do a great job.

  • Ugh �� it was almost vegan ��…. Didn’t need the egg white. Still thoit’s looking sooo delicious and I’m definitely gonna give it a try since the butter beans gave it a good hold.

  • Made this last night but did modifications: 1 can coconut milk instead of the water, diced jalapeño, red pepper flakes, green beans and sweet peas all in the pop with the rest of Chris ingredients. Excellent I wish I made a double pot

  • If you have the time I can’t recommend enough using dried chickpeas and cooking them from scratch. Very easy to do, but takes a while (soaking overnight and then boiling for 1.5-2hrs)

  • You could make Egyptian ����falafel�� with horse-beans…if you dont like chickpeas..
    or Jordanian���� Palestinian���� Falafel with chickpeas..
    or Syrian���� Falafel with both mixed
    ������